Cucumber and Feta Cheese Dressing

This dressing pairs well with heartier salad fixings, such as crunchy greens, diced boiled potatoes and beets, garbanzo beans, bell pepper chunks, and lightly steamed green beans.


  • 1 cup peeled, seeded and coarsely chopped cucumbers
  • 1½ tsp. salt
  • 1/3 cup crumbled feta cheese
  • 2 T. olive oil
  • 1/2 tsp. minced fresh garlic
  • 1 cup sour cream
  • 1/3 cup milk or light cream
  • coarsely ground fresh black pepper to taste
  • 2 T. minced fresh parsley
  • 1 T. minced fresh mint

To draw liquid from the cucumbers and remove any bitterness, toss cucumber chunks with the salt to coat. Place in a colander over a bowl, and let sit for 1 hour. Rinse very briefly under cold running water. Shake colander to remove excess water, then use hands to squeeze liquid from chunks. Place on paper towels and pat dry. Mince finely.

Place feta cheese in a medium-sized glass or stainless-steel bowl and mash with a fork or pastry blender to break up large chunks. Whisk in olive oil; add garlic, sour cream, and milk or light cream. Use a sturdy hand whisk or electric mixer to beat until well-combined (mixture will retain some texture due to feta). Set pepper grinder to produce a coarse grind, add pepper to taste and stir well. If dressing is too thick for your planned use, stir in additional milk or cream, 1 tablespoon at a time, to reach desired consistency. Stir in minced cucumbers, parsley and mint. Refrigerate for at least 2 hours to allow flavors to blend.

Dressing will keep, refrigerated, for two to three days. Makes approximately 2 cups.

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